Fall fare can be so lovely but I think I over due it every year and by Thanksgiving, I’m over it. I watched this Whine About It about Fall—ROFL “Pumpkin is like putting cinnamon on a sandcastle.” Matt Bellassai is pretty hilarious and his points are valid but I still embrace it. I won’t be drinking rum and cider—–yet, but I’m using a lot of this autumnal vegetable, acorn squash. It’s so warming on my belly. I love it and so do my girls.
If I could eat cheese, I’d top this with some pungent blue cheese or gorgonzola. If only..
Here’s a quick tip. Partially cook the squash in the microwave before roasting it in the oven to save some time. With this recipe, it saves about a half hour of cook time.
- 1 acorn squash, cut length-wise and seeds removed
- 1 T of pecans, chopped
- 1 T of pomegranate seeds
- coconut oil
- maple syrup
- Preheat the oven to 400°F
- Rub each half of the squash with coconut oil
- Place the squash on a microwave safe plate, face up and cook for 10 minutes
- Transfer the hot squash to an aluminum pan, face up
- Add more coconut oil and the pecans to each half
- Roast in the oven for an additional 10-15 minutes
- Dress with pomegranate seeds
- Drizzle with maple syrup